| Let's have stew tonight! Here are 3 easy and very | | | | 10 ounces Corn; whole kernel, frozen, partially thawed |
| different recipes for stew you can make in your | | | | 2 teaspoons Salt |
| crockpot. | | | | 1 teaspoon Sugar |
| Recipe #1 - BARBEQUE BEEF STEW | | | | 1/4 teaspoon Pepper |
| * 2 lbs. stew meat | | | | 1/2 teaspoon Seasoned salt |
| * 3 tbsp. oil | | | | In a slow cooker/Crock Pot combine chicken with |
| * 1 c. onion, sliced | | | | water, onion, ham, amd potatoes. Cook covered on |
| * 1/2 c. green pepper, chopped | | | | LOW for 4 to 5 hours or until chicken is done. Lift |
| * 1 lg. clove garlic | | | | chicken out of pot; remove meat from bones. Return |
| * 1/2 tsp. salt | | | | chicken meat to pot. Add tomatoes, beans, corn, salt, |
| * 1/8 tsp. pepper | | | | seasoned salt, sugar and pepper. Cover and Cook on |
| * 2 c. beef stock | | | | HIGH 1 hour. Makes 8 servings. |
| * 1 can (8 oz.) tomatoes | | | | Recipe #3 - CROCKPOT CHICKEN STEW |
| * 1 can (4 oz.) mushrooms | | | | 2 lb Chicken breasts/skinless Boneless/ cut in 1\" cubes |
| * 1/3 c. barbecue sauce | | | | 2 c Fat-free chicken broth |
| * 3 tbsp. cornstarch | | | | 3 c Potatoes; peel, cube |
| * 1/4 c. cold water | | | | 1 c Onion; chop |
| Saute onion, pepper and garlic in oil. Add salt, pepper, | | | | 1 c Celery; sliced |
| beef stock, tomatoes, mushrooms and barbecue | | | | 1 c Carrots; sliced thin |
| sauce. Cook in slow cooker/Crock Pot on low heat | | | | 1 ts Paprika |
| 8-10 hours. Mix cornstarch, cold water and thicken | | | | 1/2 ts Pepper |
| before serving. Serve over hot cooked rice. | | | | 1/2 ts Rubbed sage |
| Recipe #2 - BRUNSWICK STEW | | | | 1/2 ts Dried thyme |
| 1 Chicken, 3 lbs, cut up | | | | 6 oz No-salt-added tomato paste |
| 2 quarts Water | | | | 1/4 c Cold water |
| 1 Onion, chopped | | | | 3 tb Cornstarch |
| 2 cups Ham; cooked, cubed | | | | In a slow cooker, combine the first 11 ingredients; cover |
| 3 Potatoes, diced | | | | and cook on HIGH for 4 hours. Mix water and |
| 2 cans Tomatoes; 16 oz, ea, cut up | | | | cornstarch until smooth; stir into stew. Cook, covered, |
| 10 ounces Lima beans, frozen and thawed | | | | 30 minutes more or until the vegetables are tender. |